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Braised Ossobuco

Braised Ossobuco ♥️ For ep.8 of my restaurant series. Traditionally, ossobucco is braised with white wine but I prefer the red and it is delicious! This recipe is a main character okay.. It gives that it girl energy lol. Yes, it is a little time consuming BUT it's worth it, trust me. I love to make it when I'm hosting people, or having a little dinner party and it's aways a major hit.
Servings: 3
By: Nadia Aidi
Ossobucco & Black Pepper Parmigiano Polenta
Prep 35 minutes
Cook 3 hours 15 minutes
Total 3 hours 50 minutes

Ingredients 

  • 6 beef shanks
  • 1.5 cup red wine
  • 4 cups beef broth
  • 1 1/2 cup crushed tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 fresno chile, halved
  • 1/2 bunch parsley
  • 12 basil leaves
  • 4 sprigs oregano
  • 1.5 tbsp soy sauce
  • 1.5 tbsp balsamic
  • 1 sweet onion, large, sliced
  • 2 shallots, sliced
  • 1 garlic, head, sliced
  • 1 carrot, sliced
  • 2 celery ribs
  • parmesan, rind

Pepper & Parm Polenta

  • 1 cup polenta, give it a quick pulse on the blender if you want it smoother
  • 1/4 cup mascarpone
  • 5 cups broth, or water
  • Black pepper, to taste
  • 1/2 cup parmigiano, grated

Instructions

  • First, cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes.
  • Secondly, pat dry REAL well and sear on a preheated pan for 3-4 minutes per side on medium high.
  • Remove from the pan. Then, add the onions and shallots. Slightly caramelize for 30 minutes.
  • Add in tomato paste, brown for 5 minutes. Then, add in soy sauce, balsamic, red wine, crushed tomatoes, broth, parmesan rind, bayleaf, Fresno, parsley, oregano and basil.
  • Arrange the shanks and make sure they are mostly submerged. Arrange the garlic head.
  • Bring to a simmer and cover.
  • Then, braise at 325F for 2.5- 3 hours or until very tender.
  • Remove the shanks, but add in the bone marrow to the braising liquid. Then, remove the carrot, celery, herbs and bay leaf.
  • Squeeze the garlic into the braising liquid and blend. Add to a pan with a bit of water to thin it.
  • Then, bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes.
  • Lastly, add in mascarpone, pepper, salt and parmesan. Mix well.

Nutrition

Calories: 2674kcal, Carbohydrates: 251g, Protein: 198g, Fat: 68g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 329mg, Sodium: 11849mg, Potassium: 6261mg, Fiber: 23g, Sugar: 65g, Vitamin A: 18760IU, Vitamin C: 169mg, Calcium: 1320mg, Iron: 33mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info